KR101588862B1 - Method for manufacturing soluble barley tea powders - Google Patents

Abstract

A method for manufacturing soluble barley tea powder is disclosed. According to an embodiment of the present invention, the method for manufacturing soluble barley tea powder comprises: a step of preparing fried hulled barley; a step of heating the fried hulled barley with service water and α-amylase to form starch particle extraction liquid; a step of filtering the starch particle extraction liquid to form filtered liquid from which foreign substances are removed; a step of heating the filtered liquid to form concentrated liquid; a step of mixing the concentrated liquid with maltodextrin, and then heating the mixture to form concentrated liquid in which maltodextrin is dissolved; and a step of spray-drying the concentrated liquid in which maltodextrin is dissolved to acquire barley tea powder.

Description

METHOD FOR MANUFACTURING SOLUBLE BARLEY TEA POWDERS [0002]

One embodiment of the present invention relates to a method for producing water-soluble barley powder.

Barley is a plant with a strong vitality that sows in the winter and sows in the cold when the earth sows in the autumn.

It is no exaggeration to say that barley is a non-polluting plant because it is a plant that can be cultivated without the use of pesticides because its insect pests are not so severe compared to other crops. It is known that the barley contains more fiber, vitamins and calcium than other grains. The fiber content of barley reduces the blood cholesterol concentration, thereby contributing to the prevention and treatment of various adult diseases as well as the improvement of bowel function It is said that it is effective to relieve constipation. The ingredient of vitamin B group which barley contains is strengthened mucous membrane of the stomach and intestines, and it is said that it is effective for the restoration of fatigue and stress relief by synthesis and regulation of adrenocortical hormone, It is well known that the Ca ingredient contained in barley strengthens bones and teeth and helps to prevent fractures and cavities.

Barley contains a large amount of vitamins and minerals required for human body physiology, and is known to have a relatively low calorie content. Recently, it has been widely recognized as a health food, a well-being food, and a diet food for modern people.

Barley in its natural state is wrapped in shells, so it can not be used directly as natural barley. It is usually processed into various forms such as barley (barley), barley, barley, have.

However, it would be ideal to consume natural barley in order to completely ingest such useful ingredients for barley.

The most typical form of utilization of the natural state of the paddy field around us is "barley tea".

Traditional barley carcasses are mainly roasted to the nearest carbonization temperature using barnacles, then barley barley in barley or roughly crushed barley barrels in boiling water for drinking.

Thus, various methods for producing barley tea powder for drinking barley tea have been studied from the past.

Korean Patent Publication No. 2014-0054233

It is another object of the present invention to provide a method for preparing a water-soluble barley powder which is capable of preventing the solubility of the barley powder from remarkably lowering due to aggregation of starch in the barley powder when the barley powder is dissolved in water .

One embodiment of the present invention is a method

Preparing roasted coveralls;

Heating the prepared roasted barnacles together with water (water) and? -Amylase to form a starch particle extract;

Filtering the starch particle extract to form a filtrate from which impurities have been removed;

Heating the filtrate to form a reduced pressure concentrate;

Mixing the concentrate with maltodextrin and heating to form a concentrate in which maltodextrin is dissolved; And

Spray drying the concentrate in which the maltodextrin is dissolved to obtain a barley tea powder;

Soluble barley powder.

Heating the prepared roasted coverstarch together with constant water and? -Amylase to form a starch particle extract may be performed at a temperature ranging from 80 to 95 ° C for 3.5 to 4.5 hours.

Heating the prepared roasted barnacles together with water (water) and? -Amylase to form a starch particle extract; Thereafter, the roasted coverstock and the water may be heated again to form the starch particle extract liquid secondarily.

And heating the roasted coverstock and the constant water again to form the starch particle extract liquid in a second step may be performed at a temperature range of 80 to 95 ° C for 1.5 to 2.5 hours.

The step of heating the filtrate to form a concentrate may include adding α-amylase to the filtrate, and then concentrating under reduced pressure while heating at 95 to 100 ° C.

The step of mixing the concentrate with maltodextrin and heating to form a concentrate in which maltodextrin is dissolved may be performed at a temperature ranging from 80 to 95 ° C for 0.5 to 1.5 hours.

The maltodextrin may have a Dextrose Equivalent (DE) of 3 to 20 and 4 to 6 parts by weight based on 100 parts by weight of the concentrate.

The maltodextrin may be a porous maltodextrin having a specific volume of 5.4 ml / g and a specific surface area of 0.36 m ² / g.

Spray drying the concentrate in which the maltodextrin is dissolved to obtain a barley tea powder; Thereafter, granulating the barley tea powder using hot water as a binder.

According to one embodiment of the present invention, there is provided a process for preparing a water-soluble barley powder, which can prevent the solubility of the barley powder from remarkably lowering due to aggregation of starch in the barley powder when the barley powder is dissolved in water .

1 is a flow chart illustrating a method for producing a water soluble barley powder according to an embodiment of the present invention.
Figure 2 shows an extraction concentrator according to one embodiment.
Figure 3 illustrates a porous maltodextrin according to one embodiment.

Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described below in detail. It should be understood, however, that the invention is not limited to the disclosed embodiments, but may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein, To fully disclose the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims.

Throughout the specification, when an element is referred to as " comprising ", it means that it can include other elements as well, without excluding other elements unless specifically stated otherwise.

Extracts from cereals, including barley, contain large amounts of starch in the cereals.

If the temperature is lower than room temperature, a gel or a sol phase is formed, which may cause problems or inconvenience in secondary processing. These problems can be solved by liquefying starch hydrolysis enzymes. However, when the liquid barley extract is dried by using drying methods such as spray drying, aggregation of starch when redissolving it for tea or drinks, And the solubility thereof is remarkably reduced, so that there is a problem that drinking is difficult.

As used herein, " ambient temperature " means a temperature at which external energy is not supplied, and may vary depending on the season and location. For example, it may mean about 20 ± 5 ° C.

In order to solve such problems, the present invention provides a method for preparing a water-soluble barley powder which can prevent the solubility of the barley tea powder from remarkably lowering due to entanglement of starch in the barley powder when the barley powder is dissolved in water.

One embodiment of the present invention is a method of preparing a roasted covering, comprising: (S1) preparing a roasted covering; Heating the prepared roasted barnaclea together with water (constant water) and? -Amylase to form a starch particle extract (S2); Filtering the starch particle extract to form a filtrate from which impurities have been removed (S3); (S4) heating the filtrate to form a concentrate; Mixing the concentrate with maltodextrin and heating to form a concentrate in which maltodextrin is dissolved (S5); And spray drying the concentrate in which the maltodextrin is dissolved to obtain a barley tea powder (S6).

Hereinafter, a method for producing a water soluble barley powder according to an embodiment of the present invention will be described in more detail with reference to the drawings.

1 is a flow chart illustrating a method for producing a water soluble barley powder according to an embodiment of the present invention.

Referring to FIG. 1, roasted covering is prepared (S1).

When the coverstock is roasted at about 150 to 190 DEG C, partial starch decomposition of some starch molecules takes place, leading to dextrinization, that is, phagocytosis, so that the reaction with water (constant water) and? -Amylase Can be easily achieved.

When the roasted coverstock is prepared, the roasted coverstock is heated together with water (constant water) and? -Amylase to form a starch particle extract (S2).

Through the above process, the starch in the roasted barnacle can be hydrolyzed, and thus the starch particle extract containing the starch hydrolyzate can be obtained.

More specifically, the starch in the roasted burdock consists of two homologous macromolecules, amylose (27 wt%) and amylopectin (73 wt%), which form a micelle structure. The a-amylase destroys a part or / and the whole of such a micelle structure to form amylose and amylopectin in which the micelle structure is destroyed.

Thus, in the present specification, the term "starch particle" refers to amylose, amylopectin and the like in which the micellar structure is destroyed.

The process of forming the starch particle extract is preferably performed at a temperature ranging from 80 to 95 캜 for 3.5 to 4.5 hours. When the extraction temperature exceeds 95 ° C, water is boiled and bubbles are generated due to starch, which leads to loss of raw materials and problems in the processing process. When the temperature is lower than 80 ° C, hydrolysis of starch does not occur efficiently , The temperature and time range should be limited to the above range in order to increase extraction efficiency.

At this time, it is preferable that the? -Amylase has heat resistance in the extraction temperature range described above.

At this time, the constant may be about 3 to 5 times as much as the weight of roasted burdock, more specifically 4 liters may be included. The α-amylase may be contained in an amount of about 10 to 100 g based on 1 kg of roasted burdock, more specifically, 10 g. When the roasted coverstock, the constant, and the? -Amylase are mixed and heated in the above range, there is an advantage that the hydrolysis can be performed more efficiently.

Alternatively, after the starch particle extract is formed, a process may be performed in which a constant is added to the remaining roasted barnacles, and then the mixture is heated again to form the starch particle extract liquid secondarily.

More specifically, the step of forming the starch particle extract liquid is preferably performed at a temperature ranging from 80 to 95 ° C for 1.5 to 2.5 hours. When the extraction temperature exceeds 95 ° C, water is boiled and bubbles are generated due to starch, which leads to loss of raw materials and problems in the processing process. When the temperature is lower than 80 ° C, hydrolysis of starch does not occur efficiently , The temperature and time range should be limited to the above range in order to increase extraction efficiency.

This secondary forming process aims at maximizing extraction yield, and may be performed more than a second time.

When the starch particle extract is formed, the starch particle extract is filtered to form a filtrate (S3).

Through the process described above, it is possible to obtain a filtrate from which impurities such as barley grains are removed.

More specifically, the filtration may include a primary filtration using a mesh of about 50 mesh and then a secondary filtration using a filter having a pore size of about 75 탆. However, It does not.

When the filtrate is formed, the filtrate is heated to form a concentrate (S4).

At this time, the heating is preferably performed by further adding α-amylase (0.5-1.5%) to the filtrate to further decompose the starch, raising the temperature to 95-100 ° C. and reducing the pressure. Since the enzyme activity is difficult in the temperature range of 95 to 100 ° C, the enzyme may be inactivated by adding a-amylase and then raising the temperature.

Figure 2 shows an extraction concentrator according to one embodiment.

When the concentrate is formed, the concentrate and maltodextrin are mixed and heated to form a concentrate in which maltodextrin is dissolved (S5).

When the dried powder obtained by spray drying and pulverization of the barley starch particle extract is liquefied by enzymatic treatment as described later, when the powder is re-dissolved in drinking water, the solubility of the powder increases due to the entanglement of the powder particles .

In the present invention, maltodextrin is added to the concentrate to inhibit the binding of the starch particles, and maltodextrin is added so that water can be flowed smoothly when redissolved in drinking. The maltodextrin used in the present invention is 3 to 20 DE (Dextrose Equivalent), and is most preferably a porous maltodextrin prepared by cross-linking dextrin as shown in Experimental Examples described later.

Here, the process of forming the concentrate is preferably performed at a temperature ranging from 80 to 95 ° C. for 0.5 to 1.5 hours.

At this time, the maltodextrin is preferably contained in an amount of 4 to 6 parts by weight based on 100 parts by weight of the concentrate. When maltodextrin in the above range is included in the concentrate, when the barley tea powder obtained through the spray drying process described later is dissolved in water, the solubility can be prevented from being lowered due to aggregation.

In addition, the maltodextrin preferably has a Dextrose Equivalent (DE) of 3 to 20. Here, the glucose equivalence can be calculated by the following equation (1).

--- 식 (1)

--- Equation (1)

For example, the DE of glucose is 100 and the DE of maltose is 50.

Meanwhile, the maltodextrin is preferably porous maltodextrin.

Figure 3 illustrates a porous maltodextrin according to one embodiment.

More specifically, the porous maltodextrin preferably has a specific volume of 5.4 ml / g and a specific surface area of 0.36 m ² / g. In the case of having such a cost and a specific surface area, there is an advantage in that the adsorbing ability is excellent. However, the present invention is not limited thereto.

When a concentrate in which maltodextrin is dissolved is formed, the concentrate is spray-dried to obtain a barley tea powder (S6).

Optionally, the obtained barley tea powder is granulated using hot water as a binder.

The granulation process using the above spray drying and hot water as a binder is relatively self-explanatory in the related art, so that a detailed description will be omitted.

Hereinafter, examples and comparative examples of the present invention will be described. However, the following examples are only illustrative of the present invention and are not intended to limit the scope of the present invention.

Example

1,000 kg of roasted burdock was prepared in the temperature range of 150-190 캜. To the prepared barley was added 4,000 L of a constant of about 4 times as much as the weight of the barley stock and 10 K of Termamyl (heat resistant? -Amylase) of 1% of the weight of the raw material and then circulated and extracted at 80-95 C for 4 hours The extract was separated.

After separating, the remaining barley was added with 2,000 L of a constant of about 2 times as much as the raw material of the barley, circulated and extracted at 80-95 ° C for 2 hours, and the extract was separated again.

Thereafter, in order to remove the barley granules and the like in the separated extract, the filtrate was subjected to primary filtration with a mesh of 50 mesh, followed by secondary filtration using a filter having a pore size of 75 μm, About 5,200 L of solution was formed.

가 된다.Then, about 5,200 L of the filtrate was added with 1%, that is, 52 g of Termamyl, relative to the filtrate, and the filtrate was concentrated by natural circulation at 95-100 ° C for 1 hour to form 1,357 kg of concentrated liquid. At this time, the solid content (%) of the concentrate, that is, the brix of 30, contained 407.2 kg of BDS (Bulk Dry Substance), so that the yield was about 40.7%

.

Then, the concentrate was added with the barley flavor of 5 wt%, that is, about 20.36 kg of dextrin, 0.2 wt%, i.e., about 0.8 kg, relative to 407.2 kg of BDS of the concentrate, stirred and dissolved, Lt; / RTI >

Thereafter, the concentrate in which the dextrin was dissolved was passed through a filter having a pore size of 75 mu m and filtered. Then, the filtrate was filtered through a filter (200 DEG C), an air stream (90.0 DEG C), a liquid temperature (85 DEG C), an atomizer To obtain 386.6 kg of barley tea powder.

Thereafter, the obtained barley tea powder was granulated with a binder in a fluidized bed of a binder, and was then divided into 20 to 60 mesh meshes to prepare a total of 348.1 kg of barley powder granules (final yield: 34.8%).

Experimental Example

(High purity maltodextrin DE18), MAX-1000 (high purity dextrin DE8), PINE FLOW-S (high purity porous dextrin DE7), and GLUCIDEX (high purity dextrin DE7) as the dextrin types. And high-purity maltodextrin DE12), respectively.

The solubility was evaluated by measuring the absorbance at 550 nm using a spectrometer equipped with a temperature controller. That is, a sample containing 5% of each dextrin was prepared and granulated. 10 cc of purified water at 25 ° C and 55 ° C were added to 0.1 g of the sample, vortexed for 10 seconds, Were measured. As a control, each barley extract powder was completely dissolved without time limitation, and its absorbance was measured and its value was set to 100.

evaluation

The results of the solubility evaluation according to the measured absorbance are shown in Table 1 below.

DE Solubility 25 ℃ 55 ° C Barley extract powder
(No addition of dextrin) - 34 52 TK-16
(High purity maltodextrin) 18 84 92 MAX-1000
(High purity dextrin) 8 65 78 PINE FLOW-S
(High purity porous dextrin) 7 100 100 GLUCIDEX
(High purity maltodextrin) 12 58 67

As shown in Table 1, the solubility of PINE FLOW-S (high purity porous dextrin) was about 2-3 times higher than that of barley extract without dextrin, and TK-16 (High purity maltodextrin) is superior.

PINE FLOW-S (High purity porous dextrin) is a porous maltodextrin prepared by cross-linking dextrin. When used as an excipient for concentrate, it prevents the aggregation when the concentrate is dried due to the hollow part, .

It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the present invention as defined by the following claims. As will be understood by those skilled in the art. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive.

Claims (2)

Preparing 100 parts by weight of roasted burdock containing roasted carbonaceous roast at 150 to 190 DEG C;
Heating the prepared roasted coverstock with 300 to 500 parts by weight of water (constant water) and 1 to 10 parts by weight of? -Amylase at 80 to 95 ° C for 3.5 to 4.5 hours to form a starch particle extract;
Filtering the starch particle extract to form a filtrate from which barley grains have been removed;
Adding 0.5 to 1.5 parts by weight of? -Amylase to 100 parts by weight of the filtrate to further decompose the starch particles; heating the mixture to 95 to 100 占 폚 to inactivate? -Amylase to form a concentrate;
Mixing 4 to 6 parts by weight of maltodextrin with 100 parts by weight of the concentrate and heating to form a concentrate in which maltodextrin is dissolved; And
And spray drying the concentrate in which the maltodextrin is dissolved to obtain a barley tea powder,
The maltodextrin is a porous maltodextrin having a Dextrose Equivalent (DE) of 3 to 20, a specific volume of 5.4 ml / g and a specific surface area of 0.36 m ² / g, 4 to 6 parts by weight based on 100 parts by weight of the concentrate,
Wherein the solubility in purified water at 25 占 폚 or higher is 100. A method for producing a water soluble barley powder, delete

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